St. Lucia Day, also known as the Festival of Light and it's a day of celebration in Sweden.
The S rolls are sweet, buttery, vibrant yellow from the saffron-infused dough. The black currants in the “eyes” of the rolls give them just a little extra sweetness when you bite into them. They are so buttery that you just don't require to slater them with any extra butter. You can bite into them as they are.. super delicious.
Ingredients
1/3 Cup Milk
1/4 Teaspoon Saffron Threads
1/4 Cup Caster Sugar
20 Grams Fresh Yeast
300 Grams Bread Flour
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Cardamon powder
2 Tablespoons Heaped Butter - softened
1/3 Cup Sour cream
1 Large Egg
As Required Black Currants - washed and soaked
To Brush the Buns
1 Egg - beaten
Method
In a pan, heat the milk, saffron, sugar together until the milk is hot. Remove from heat and stir to dissolve the sugar.
When its warm to the touch add 2 tablespoons heaped beard flour and the yeast mix well and keep aside for 15 minutes.
In a food processor whisk bread flour, salt, cardamom, add in the yeast mixture, the egg and sour cream run the food processor till it form a soft and smooth dough.
Take this out into a work surface and add the softened butter and knead the dough till all the butter is incorporated and forms smooth and shiny dough.
Keep this in an oiled bowl covered till it doubles in volume.
Deflate the dough and lightly flatten it into a circle and cut it into 8 equal pieces.
Roll these into small balls, cover the dough with damp towel for 10 minutes.
Then roll them into long rope.
Form dough into S shapes i.e. curl the ends in opposite
directions, forming an "S" with spirals at each end.
Place on a lined baking sheet and repeat with the rest of the dough.
Press a black currant in it.
When the rolls have doubled in size. Brush with egg wash and baked them in a preheat oven to 200°C , for about 13 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and brush them with butter and let cool on a wire rack for 10 minutes.
Enjoy them hot with a cuppa of tea/ coffee.
These rolls are best when freshly baked
Lables : Sweden, St Lucia, Saffron, Bread, Bread Bakers, Black Currants
This month in Bread Baker we are sharing Scandinavian recipes from the countries of Sweden, Norway and Denmark. Many thanks to our host, Felice of
All That's Left Are The Crumbs for this fun theme! Check out the recipes below:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right
here. Links are also updated after each event on the #BreadBakers
home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Scandinavian Breads, a theme chosen by Felice from
All That's Left Are The Crumbs.
